Easy peanut butter banana cookies that are just 2 ingredients. These cookies don’t contain any flour, eggs, butter, or added sugar. You don’t even need a mixer to make them. The cookies are full of peanut butter flavor with a hint of banana. They make a great snack or dessert.
I’ve shared a few easy peanut butter cookie recipes already like my 2 ingredient healthy peanut butter cookies and 2 ingredient soft peanut butter cookies, but this is the first one I’ve shared that doesn’t contain any added sugar. Instead, the cookies are sweetened naturally with bananas. This is a very simple cookie recipe but it definitely hits the spot for an easy and healthy snack.
- Creamy Natural Peanut Butter
Bananas are often used as an egg substitute and it plays a similar role in this recipe. Peanut butter can also behave like flour when mixed with eggs and baked. When the two ingredients are mixed together, they also thicken enough to form a cookie dough. I explain more about this in the next section below.
This recipe uses natural creamy peanut butter (just nuts and salt in the ingredient list). I have not tested it with regular peanut butter but I don’t think it will work based on my experience with my other peanut butter cookie recipes. It should also work with natural almond butter. For a nut-free substitute, I recommend trying SunButter. I have not tested it with this specific recipe but have used it as a substitute in similar peanut butter recipes with good results.
Peanut Butter Banana Cookie Dough
Earlier this year, I accidentally discovered that when peanut butter is mixed with maple syrup, it thickens the peanut butter until it becomes a dough consistency. Recently while I was making another recipe that used both peanut butter and banana, I noticed that when I was stirring the peanut butter with banana puree, the peanut butter was thickening in a similar way.
So I decided to try mixing the two together and baking to see what happened. I was happily surprised when the end result looked very much like a cookie. The taste wasn’t quite right for me on the first try so I did end up testing this recipe out several times until I got the right ratio.
These cookies are firm on the outside and give way to a soft center. The center has a strong peanut butter flavor mixed with banana. These cookies do not have the same texture as the other two peanut butter cookie recipes I mentioned above.
More Peanut Butter Cookie Recipes to Try
- 2 Ingredient No Bake Peanut Butter Cookies
- 2 Ingredient Healthy Peanut Butter Cookies
- 2 Ingredient Soft Peanut Butter Cookies
2 Ingredient Peanut Butter Banana Cookies
- 1/2 cup (128 g) creamy natural peanut butter unsweetened
- 3-4 tbsp (45 g- 60 g) banana puree see notes
- Preheat oven to 350°F. Line a large baking sheet with parchment paper.
- In a medium bowl, combine peanut butter and banana puree. Stir together with a spatula until banana is completely incorporated into the peanut butter. The mixture should thicken as you mix and you should be able to form a cookie dough with the mixture.
- Using a 1 tbsp measuring spoon, scoop out cookie dough. Use another spoon to help you release the cookie dough onto prepared baking sheet.
- Use the palm of your hand to flatten dough balls into thick round disks about 1/4 inch thick. If your disks are not perfectly round, you can use your hands to shape them as needed. If desired, add criss cross pattern to surface of cookies using the back of a fork. I did this for the version using 3 tbsp of banana but not for the version using 4 tbsp of banana because the dough was more wet and sticky.
- Bake cookies for about 12-13 minutes or until cookies are puffed up and the tops of the cookie are a golden brown. If you aren't sure if your cookies are done, you can also test one (only test one because the cookies are quite fragile) by trying to gently slide it from its space on the parchment paper. It should slide easily. If it leaves crumbs stuck to the botom of the parchment paper then it is not finished baking. Let cookies remain on baking sheet until fully cooled to let them set properly.
- Use a very ripe or overripe banana and make sure to mash the banana to a puree consistency. You can either do this by hand or in a food processor. You want to mash out all lumps and the banana should have a pourable consistency.
- Using 3 tbsp of banana will produce a less sticky cookie dough that should be easy to shape. The cookies will be lightly sweetened, have a firmer texture and a stronger peanut butter flavor. If you use 4 tbsp of banana, your cookie dough will be a little wetter and not quite as easy to shape. Your cookies will be sweeter and you will taste the banana. The inside of the cookie is also softer and slightly chewy from the extra banana.
- I made these cookies a little smaller than usual (1 tbsp instead of 1.5 tbsp of dough) because these cookies are so rich in peanut butter.
- If you prefer to use a cookie scoop to scoop the cookie dough, I recommend using the smaller 2 tsp one instead of the medium 1.5 tbsp one. You should be able to get 10 cookies using a 2 tsp cookie scoop.
- I have only tested this recipe with natural-style peanut butter (only peanuts and salt in the ingredient list). I do not think it will work with regular peanut butter processed with oils based on my experience with my other peanut butter cookie recipes. If you have other questions regarding peanut butter substitutions, please see my post for more details.
- I have not tested this with another fruit puree other than banana.
- Estimated nutrition is calculated using 3 tbsp of banana puree.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.